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Turkey Bacon Club Sandwiches with Brussel Sprout Slaw

Turkey Bacon Club Sandwiches with Brussel Sprout Slaw

A perfect picnic sandwich filled with layers of shaved oven-roasted turkey breast, gouda cheese, bacon, microgreens and a crisp brussel sprout slaw made with granny smith apples, zesty radishes and a homemade honey mustard vinaigrette. Serve on toasted whole-grain bread, a crusty baguette or ciabatta. Whatever bread you choose, you can’t go wrong with this tasty sandwich.

There are few things I love more than a good sandwich. Like Joey Tribbiani, I would likely take a bullet for a great sandwich. Sorry, Chandler! However, unlike Joey, my sandwich of choice isn’t a meatball sub. I tend to lean more towards a giant club sandwich with some sort of fresh, crusty bread or toasted whole wheat. I don’t know if it’s the bacon, the bread, or all the yummy toppings that make club sandwiches so great but in my mind, they’re the perfect sandwich.

Lately, I’ve been rediscovering my love for sandwiches, in general, by experimenting with different sauces, homemade dressings and unique ingredients. I love how something as simple as a flavored mayonnaise or vegetable slaw can elevate a sandwich from ordinary to extraordinary just like that.

It’s tricks like these that helped me create the recipe I’m sharing with you today. These Turkey Bacon Club Sandwiches are taken to the next level with the addition of a crunchy brussel sprout slaw made with a homemade creamy honey mustard vinaigrette. Despite being more of a winter vegetable, I’ve been on a major brussel sprout kick this summer. Rather than roasting them in the oven, I’ve been enjoying them shaved and served raw in salads or in slaws like the one I’m sharing today for these sandwiches.

How to Make Brussel Sprout Slaw

This slaw comes together super easily. With only seven ingredients, you won’t believe how much flavor this little salad adds to these sandwiches. Begin by shaving your brussel sprouts nice and thin using a sharp knife or mandolin slicer. Next, thinly slice or julienne the green apple and radishes. Add everything to a medium-sized bowl and set aside. To make the dressing, whisk together the apple cider vinegar, mayonnaise, dijon mustard, honey and salt and pepper until smooth. You can also pulse all the dressing ingredients together in a food processor. Finally, pour the dressing over the brussel sprout mixture and toss to coat. I like to let the slaw marinate for at least an hour before building the sandwiches to let all the flavors meld together.

Assembling the Turkey Bacon Club Sandwiches

Choosing the right bread really makes or breaks a sandwich in my opinion. For these particular sandwiches, I recommend choosing something that has some heft to it. I love to use ciabatta bread because of all its little nooks and crannies. They’re perfect for absorbing extra dressing from the slaw. However, I’ve also made these using demi baguettes or large pretzel buns too. In a pinch, you could also use toasted whole-grain bread as well. 

Whatever bread you select, begin by layering a generous amount of oven-roasted turkey breast down as a base. Then, top each sandwich with gouda cheese, two slices of bacon, and a heaping scoop of the brussel sprout slaw. Garnish each sandwich with microgreens or arugula and then top each with another piece of bread or the top half of the roll.

These sandwiches are super simple and full of flavor. I like to serve them with a side of salt and vinegar potato chips and any leftover brussel sprout slaw. When the weather gets cooler I’m going to try turning this sandwich into a toasted panini too. Just thinking about the melty gouda cheese with the green apple is getting me excited. I’ll have to report back on the results! 

If you try out these Turkey Bacon Club Sandwiches with Brussel Sprout Slaw, please give the recipe a rating and leave me a comment down below with your thoughts. Do you have a favorite summer sandwich? I’m always on the hunt for new, great sandwich ideas. Feel free to share yours with me. You can find me on social media at @frydaeblog and #frydae. Give me a follow and say hello.

Thanks so much for stopping by and I hope you have a wonderful weekend. Happy Frydae!

Turkey Bacon Club Sandwiches with Brussel Sprout Slaw

A perfect picnic sandwich filled with layers of shaved oven-roasted turkey breast, gouda cheese, bacon, microgreens and a crisp brussel sprout slaw made with granny smith apples, zesty radishes and a homemade honey mustard vinaigrette. Serve on toasted whole-grain bread, a crusty baguette or ciabatta. Whatever bread you choose, you can't go wrong with this tasty sandwich.

Course Lunch
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 sandwiches

Ingredients

  • 4 ciabatta rolls*
  • 1/2 pound oven-roasted turkey lunchmeat (shaved)
  • 4 slices gouda cheese
  • 8 slices thick-cut bacon (fully cooked)
  • 1 cup microgreens or arugula
  • 1 cup brussel sprouts (shaved)
  • 1/2 cup granny smith apple (thinly sliced julienne)
  • 1/2 cup radishes (thinly sliced julienne)
  • 2 tablespoons apple cider vinegar
  • 1/4 cup mayonnaise (or plain greek yogurt)
  • 1 tablespoon dijon mustard
  • 1 teaspoon honey
  • salt & pepper (to taste)

Instructions

  1. In a small bowl, combine mayo, mustard, apple cider vinegar and honey. Whisk to combine and then season with salt and pepper, to taste. Set aside.

  2. In a large bowl, combine sliced radishes, brussel sprouts and green apple. Pour dressing over brussel sprout mixture and then gently toss to coat everything in the vinaigrette. Cover and let slaw marinade in the fridge for at least 1 hour.

  3. Meanwhile, cook the bacon over medium heat on your stovetop. When crispy and fully cooked, remove and let drain on a paper towel-lined plate.

  4. Next, slice the ciabatta rolls in half. Lay a generous amount of shaved turkey on the bottom half of each roll. Top with a slice of cheese and two strips of the cooked bacon. Finally, top each with a heaping mound of the brussels sprout slaw and garnish with microgreens or arugula.

  5. Top each sandwich with the top slice of the ciabatta roll and serve immediately.

Notes


*Demi baguettes, pretzel rolls, or toasted whole-grain bread are also great options for these sandwiches

Mocha Hazelnut Latte Biscotti

Mocha Hazelnut Latte Biscotti

These Mocha Hazelnut Latte Biscotti are made with dark cocoa, coffee or hazelnut liqueur and ground espresso powder. With a healthy handful of toasted hazelnuts and chocolate-covered espresso beans, you’ll never want your morning cup of coffee without one (or two) of these biscotti alongside it.

Where are my fellow coffee lovers at? If you can’t start your day without a hot cup of coffee, then these Mocha Hazelnut Latte Biscotti will be right up your alley. Loaded with toasted hazelnuts and chocolate covered espresso beans, these chocolatey little cookies are an indulgent treat to enjoy beside a latte or a tall glass of milk.

If you’re not familiar with biscotti, they’re a traditional almond-flavored Italian cookie that literally translates to “twice-baked”. With a dry, crumbly and crunchy texture, Biscotti are often served with coffee or vin santo (an Italian dessert wine) for dipping. Far from traditional, this recipe for Mocha Hazelnut Latte Biscotti features hints of hazelnut, rather than almond, and a chocolate-based dough.

This recipe is adapted from one of my mother’s. In recent years, she has become a biscotti baker extraordinaire. Growing up, my mom would make cookies for the family fairly frequently, and with four of us in the house, eating them in a timely fashion was never an issue. However, once my sister and I moved out, they realized that they tragically could no longer get through a full batch of my mother’s cookies before they dried out.

Simple options like making a half batch of cookies or freezing a portion of the dough for baking later were initial solutions to this issue. However, eventually my mom stumbled upon biscotti and they’ve proved to be a great cookie option for their empty nest. Unlike regular cookies that dry out after two or three days, biscotti can last for up to two weeks in an airtight container. Since they’re baked twice, they’re naturally dry and therefore have a better shelf life than most other cookies. 

Additionally, biscotti transport well. My mom and dad have made these Mocha Hazelnut Latte Biscotti for several cross-country road-trips. Beyond being super tasty, the espresso powder and chocolate-covered espresso beans mean these cookies contain just a pinch of caffeine. Don’t worry. Eating one of these won’t “give you wings”  like a Red Bull but may give you a little extra spring in your step if you pair it with a cup of coffee.

How to Make Biscotti

If you’ve read this far and are still wondering what I mean when I say biscotti are baked twice, this section of the blog post is for you. Rather than forming individual balls of cookie dough, as one does when making chocolate chip or oatmeal raisin cookies, biscotti are first baked as a single large loaf, then sliced and baked again.

Once the biscotti dough is fully mixed, divide the dough into two equal portions. Next, dust a little cocoa powder onto a prepared baking sheet lined with parchment paper. Then shape each ball of dough into a flattened, oblong loaf on the cocoa-dusted parchment. In this recipe, for example, you want the two loaves to be about 3x12 inches and 1 1/2 inch thick. Then, lightly brush each biscotti loaf with a little egg white. This will give the cookies a little shine once they are baked.

Next, transfer the baking sheet to a preheated 350°F oven. Bake for 25-30 minutes and then remove the loaves from the oven. Let them cool completely and then transfer the loves to a cutting board. Using a serrated bread knife, carefully slice each loaf. The best way to slice biscotti is to cut the loaves at a 45-degree angle, making each biscotti about 1/2-inch wide.

Once the biscotti are sliced, arrange back on the baking sheet, with the freshly cut sides facing up and down. At this point, you’ll return the biscotti to the oven for ten minutes, flip and then bake for an additional 8-10 minutes. After their second bake, remove from the oven and let them cool completely before storing in an airtight container. The biscotti may have a very slight softness to them still when they come out of the oven. As they cool, they’ll dry out and get nice and crunchy.

While biscotti may take a little longer to bake than traditional cookies, they’re a nice change from your everyday chocolate chip cookies. I also LOVE that they’re a cookie that’s socially acceptable to eat at breakfast. You can’t complain about that!

If you try out these Mocha Hazelnut Latte Biscotti, please give the recipe a rating and leave me a comment down below with your thoughts. I love getting feedback from others on my recipes—plus new ideas for other recipes too!

Want even more Frydae? Find me on social media. It’s @frydaeblog and #frydae absolutely everywhere. Give me a follow and say hello.

Mocha hazelnut latte biscotti arranged on a black slate tile with a cup of coffee and napkin overhead
5 from 5 votes
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Mocha Hazelnut Latte Biscotti

These Mocha Hazelnut Latte Biscotti are made with dark cocoa, coffee or hazelnut liqueur and ground espresso powder. With a healthy handful of toasted hazelnuts and chocolate-covered espresso beans, you'll never want your morning cup of coffee without one (or two) of these biscotti alongside it.

Course Bread & Bakery, Dessert
Cuisine Italian
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 24 biscotti

Ingredients

  • 3 cups all-purpose flour
  • 1/4 cup cocoa powder*
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 10 tablespoons unsalted butter (melted)
  • 1 1/2 cups granulated sugar
  • 3 eggs
  • 1 tablespoon vanilla
  • 2 tablespoons ground espresso powder
  • 1 tablespoon coffee or hazelnut liqueur (optional)
  • 1 cup chocolate-covered espresso beans (chopped)
  • 1/2 cup roasted hazelnuts (chopped)
  • 1 egg white

Instructions

  1. Preheat oven to 350°F with the oven rack in its center position.

  2. Line a large sheet pan with parchment paper. Set aside.

  3. Next, in a large mixing bowl, combine flour, cocoa powder, baking powder and salt. Whisk to combine and set aside.

  4. In a stand mixer, blend sugar and melted butter together. Once incorporated, add eggs, espresso powder, vanilla and liqueur. Mix until smooth.

  5. Gradually add flour mixture to wet ingredients. Blend on your mixer's lowest speed until fully combined.

  6. Finally, fold in chopped hazelnuts and chocolate-covered espresso beans.

  7. Dust the prepared parchment-lined baking sheet with a little cocoa powder. Divide dough into two equal portions and then shape into flattened loaves, evenly spaced on the baking sheet. You want the biscotti loaves to be about 3x15 inches in size and approximately 1 1/2-inches thick.

  8. Beat the egg white and then brush over each biscotti loaf. Transfer baking sheet into the preheat oven and bake for 25-30 minutes. The biscotti loaves are ready to be removed once slightly golden. Remove and let cool. Keep your oven on.

  9. Once the biscotti loaves are cooled, transfer to a cutting board. Next, using a serrated bread knife, slice the logs on a diagonal about 1/2-inch thick. Lay the biscotti cut side down back onto the prepared parchment-lined baking sheet and then return to the oven.

  10. Bake the sliced biscotti for 10 minutes, flip and then bake for an additional 8-10 minutes. Remove from oven and let cool completely before storing in an airtight container with a lid. Biscotti will keep for up to 2 weeks.

Notes


*I recommend making these with dark cocoa powder if you can find it. Dark cocoa adds a much deeper, chocolate flavor to these biscotti.

*For an extra chocolaty treat, once the sliced biscotti are completely cooled, drizzle or dip each into melted dark or semi-sweet chocolate. You could even sprinkle some finely chopped hazelnuts onto them too. Let the chocolate set completely and then store in a single layer in an airtight container with a lid.

Grill & Cookout Recipe Round-Up

Grill & Cookout Recipe Round-Up

Yum

This collection of grill and cookout recipes offers something for everyone. Build your next summer barbecue menu using these delicious recipes I’ve gathered from some of my favorite bloggers on the Internet. Appetizers, sides, burgers, skewers, main dishes and desserts, this list has your whole meal covered from start to finish.

Summer is by far my favorite season. I love hot weather, and by “hot” I mean melt your face off hot. The irony is that I’m not one that tans well or easily. I inherited lovely fair English and Swedish skin from my parents so I fry like a lobster in the sunshine. I gave up trying to be tan years ago. Today, I just slather myself in SPF 10000 and rely on bottles of self-tanner to give me that summer glow once in a while. You’ve got to work with what you’ve got, right?!

Anyway, about this round-up. It’s no secret that summers get busy for a lot of people. Kids are out of school, vacations are planned and the last thing you want to do, is wait in line at Trader’s Joe’s for 20 minutes while the sun is shining. My hope is that this collection of recipes will help make meal planning easier for you this summer so you can maximize your time outside before we’re all covered in snow again.

I’ve organized this round-up into a few basic cookout categories so feel free to scroll down to the areas that interest you most. A number of these recipes pair really well together so I’ve also listed a few recommended menu ideas below. Try out one of these combinations for your next barbecue or create your own.

Classic Barbecue: Bacon & Blue Cheese Potato Salad | Bourbon Peach BBQ Grilled Pork Tenderloin | Individual Strawberry Charlotte Cake

Grilling Gourmet: Grilled Halloumi Cheese | Grilled Zucchini Salad | Flank Steak Pinwheels | Honey Drizzled Grilled Peaches

Vegetarian Feast: Vegan Pulled Shiitake Mushroom BBQ Sandwich | 4 Bean Salad | Grilled Balsamic Strawberries

Kid-Friendly Cookout: Pizza Hummus | Grilled Corn of the Cob | Marinated Bacon Ranch Burgers | Easy Strawberry Trifle

Tex-Mex Barbecue: Mexican Street Corn | Yucatecan Grilled Pork | Grilled Pineapple With Honey Sriracha Sauce

I know I’m excited to eat my way through this collection of grill and cookout recipes. I don’t know where I’ll begin but I know it’s going to be delicious. What are some of your favorite cookout recipes? Share them with me in the comments down below. I’m always on the hunt for new recipes. Thank you so much for visiting. Happy Frydae!

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